Panettone Stuffed with Milk

preparation of almonds

1. In a saucepan, combine the almonds and sugar and heat until caramelized, stirring
always not to burn.
2. Pour the still hot almonds over a silicone mat and separate them with the help of a fork
(Careful: they will be super hot).
3. Once the almonds have cooled, set aside some for decoration and lightly grind the rest in a food processor.
4. Mix the Melken Leitinho filling, the coconut and the crushed almonds in a bowl. Reserve.

Mounting

1. With a serrated knife, remove the lid from the fruit panettone.
2. Remove the brains from the panettone and reserve.
3. Place part of the stuffing at the bottom of the panettone and alternate cream and panettone until you reach the top.
4. Position the panettone lid.

Preparation

1. Melt the TOP White Coverage and spread it on top of the panettone.
2. Sprinkle with grated coconut flakes.
3. Place the previously separated caramelized almonds and take them to the fridge to crystallize, at
maximum 15 minutes.